Monday, 7 April 2014

Vegetarian Chinese Recipes Biography
Source(google.com.pk)The Chinese cooking techniques don’t include many kitchen robots and very often, Chinese chefs don’t even use ovens. Still, different frying pots, steaming pots with lid and roasting options have to be available. Chinese people are the owners of the wooden chopsticks, although, because of environmental issues, these have been replaced by plastic or metal ones in some countries. Spoons are used for soups, rice and for noodles and they are traditionally made of meticulousness decorated ceramic. Other cutlery, such as forks and knives are considered too aggressive, as they can be weapons in some circumstances and so, it’s not proper to use them while serving food. Still, the Western cutlery is provided in restaurants and kopi tiams. Other needed instruments are the sauce pans for stews and soups and large ones to preheat the oil for mixtures or meat. Chinese people use individual bowls of rice for each person at the table, but many dishes are eaten in common.On New Year’s Eve, a special vegetarian dish is eaten, called jai. This is made of root vegetables and fibrous vegetables: lotus seeds, ginkgo nuts, black moss, and dried bean curd and bamboo shots. All these are aliments that are believed to bring happiness and health. Fresh bean curd and tofu are considered unlucky, as the white colour represents death and misfortune in the Chinese culture. Other meals which are served on New Year are the whole meats, like Chicken with head, tail and feet or whole fish. In the South, the most significant celebration meals are the nian gao (sweet rice) and the zong zi (rice in red leaves). In Northern China, man tou (stemmed bread) with meat dumplings is the most common meal on holidays. The crispy style shrimp with sweet and sour sauce is a dish that celebrates New Year and it is served with an Asian sauce. Other celebrations include Ching Ming or the Remembrance of Ancestors Day, the T`ien Hou, Birthday of Buddha (a springtime festival), Cheng Chau Festival, Mid Autumn or Dragon Boat Festival. On these days, people eat rice and meat dumplings, which are wrapped in bamboo leaves. During the Mid Autumn Festival, the moon cakes are very important, as during the revolution, messages were written on paper and then baked into these cakes.The Chinese chefs tend to prepare the meals in a very natural way that often excludes modern equipments. That is why the Chinese chefs and especially the Cantonese ones are specialized on frying, roasting and steaming even without an oven. The cooks in the Northern regions of China are specialized on preparing noodles, the local congee and bread from Wheat. The chefs in the mountain province had been influenced by various foreign that passed their region in the famous silk route journey. The Buddhists introduced the hot spices and the Indians introduced the peppers, which evolved till the Szechuan peppercorn. The Spanish traders brought chillies to this region, so the mixture of cultures and people is very much felt here. In the Eastern regions, cooks rely on rice, Wheat and on red cooking (meat simmered in soy sauce) and in the Northern ones, Sugar is a main element, but not only for desserts.There is a wide range of significant, yet not very different cuisines within the Chinese one, regarding both the regional and the influencing aspects. North-western (or Mandarin) and North-eastern cuisine, Jian-Huai, Cantonese cuisine, Hunan, Szechuan, Fujian, Yunnan, Hainan, Hakka ethnic group cuisine are just some of the cuisines within the territory of China. Still, these world famous cooking style has evolved in other regions, as well, such as: Taiwan, Nanyang (Chinese Diaspora in Southeast Asia) and there is also an individual cuisine of Hong Kong.The Cantonese is among the most famous Chinese cuisines and it is represented by seafood, poultry and the dim sum (meaning touch of heart), made of pastries and dumplings. The hot weathered Northern regions Wheat is consumed and used for noodles, steamed dumplings, pancakes, Pork (mu shu Pork) and mutton (Mongolian hot pot). In the province of Szechuan, garlic and onions are very much enjoyed. In Eastern China, both rice and Wheat are consumed in Chinese bread, noodles, soy sauce and congee (rice gruel similar to porridge).The Chinese influenced various countries with their cooking style and techniques: Taiwanese cuisine includes many typical Chinese meals: Chinese dried Pork sung, nut Chinese dessert is prepared with pie cherries, grass jelly (sian-chhau or the Chinese name of Liang fen).